Spinach and ricotta pasta

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A great Italian-style supper that you're family will love - creamy and good for you!

Ingredients

180g pack baby spinach leaves

250g pot ricotta cheese

150g Cheshire cheese, grated

16 tubes cannelloni

Olive oil, to grease

2 x 300g pots fresh Napoletana sauce

Method

Preheat oven to 190°C/170°C fan/gas 5. Put spinach in a dry non-stick frying pan and stir-fry until it wilts. Turn into a colander and press with the back of a spoon to remove any excess water. Chop roughly.

Mix spinach with ricotta and two thirds of Cheshire cheese. Season and stuff into the tubes. With the oil, grease a shallow ovenproof dish or four individual dishes big enough to hold a single layer of cannelloni.

Put cannelloni in dishes and cover with sauce. Sprinkle on the remaining cheese, cover with foil and bake for 25 mins, removing foil for last 5 mins.

Nutritional information per portion

Low

Med

High

Calories 440(kcal)

Fat 23.0g

Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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